How to Fry Boneless Carp: An Elementary Trick from a Professional Chef
Carp is one of the most delicious freshwater fish.
However, many people are afraid to cook it because of the huge number of small bones.
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova will tell you how to deliciously cook fish practically without bones.
How to cook boneless carp
To enjoy the taste of boneless fish, it is advisable to buy live carp in the store. Choose fish up to 1 kilogram in weight, so that it is easier to get rid of the bones.
Then rinse and scale the fish. The main life hack is to make several cuts diagonally.
Please note that you need to cut through the flesh all the way to the spine: this will allow the boiling oil to get inside and fry the bones.
Then prepare a sauce from a pinch of grated ginger root, a couple of cloves of garlic, chopped or pressed, chili peppers and tomatoes in their own juice. Fry for 4 minutes, add a spoon of soy sauce and rice vinegar, simmer for another 4 minutes.
Rub the carp with salt, roll it in flour and fry it in deep fat. 5 minutes on each side is enough.
Then we put the fish into the previously prepared sauce and simmer for another 7 minutes.
Earlier we wrote about how to make a delicious potato babka with chicken filling.
